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Spicy Spinach Chapathi

I am tired of trying to feed my sons whole spinach. One of the best disguises, is this colorful spinach chapathi. My son has nick named this as “Shrek-Chapathi”. Whatever, as long as they eat healthy!

What I used: Serves 4, makes about 12 Chapathis

3 cups whole wheat flour

1 cup fresh or frozen spinach

2-4 cloves of garlic

½ tsp red chili powder

½ tsp salt

2 tsp oil

Crush the garlic cloves and mince them finely. In a skillet on medium heat, add a tsp of oil, and toss the garlic, then the spinach, sauté it just until the spinach wilts and gets watery. Put in a blender and add ½ cup water, make it a fine paste.

Mix the flour, chili powder and salt thoroughly with 1 tsp oil. Add the spinach paste and mix the flour into a soft and pliable dough. Cover and let it sit for about 15 minutes to an hour. Divide the dough equally into 12 lemon sized balls.

On a rolling board, or flat surface, dip a dough ball in a little flour dust, and roll it out evenly to form a palm sized flat round bread. Heat a flat skillet or pan on medium high, when it starts to smoke, reduce the heat to medium and flip a rolled chapathi on it. Turn it around a couple of times and flip it over until it puffs and gains a golden brown color. You may add a little oil/ghee just before you take it off the pan. It makes the outer layer crisp. Serve it hot with a delectable curry/sauce or chutney. Enjoy!

Use a large, heavy-based pot. Over medium heat, add oil. Toss the whole garam masala and pepper seeds. Toast for 2-3 minutes until aromatic. While they are toasting, add half the onion. After the onions turn golden brown, turn off the heat and let cool. Add the tamarind and coconut to the cooled mixture, and grind to a fine paste.Back in the large pot, Add oil, on m…

This is a fresh green that can be found growing everywhere in South India. It belongs to the Solanum family, with lovely green leaves and produces tangy little blue or red berries. The solanum nigrum leaves are also uses as herbs in medicine. The curry is unmistably green, and has a subtle yet distinct taste. It can be made into chutneys or curries. Try it, I bet you will like it. What you need: Serves 43 cups kasi soppu/ganike soppu/solanum nigrum leaves3-4 Garlic 4-5 Black pepper seeds 3 red chilies3 tsp dry coconut2 tsp ghas ghase/khus khus /poppy seeds1/2 cup milk1/2 cup hesarukalu(green gram)/kadalekalu(channa dhal)/dry avarekalu/fresh kadale beeja (peanuts) Tempering : A tsp of ghee/oil, curry leaves and mustard seeds. If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside. In a bowl, add the greens, sprinkle a little water, and add in the garlic, black pepper, red chilie…